MEXICAN STREET CORN SALAD

INGREDIENTS
STEPS

For the salad:

  • 4 ears corn, cooked your preferred way (grilled, boiled, microwaved, etc.)
  • 2 tbsp olive oil
  • 1 jalapeno, seeded and finely chopped
  • ½  cup cilantro, chopped
  • ⅓  cup red onion, diced
  • 2.5 oz (70 grams) Cotija cheese (if Cotija is unavailable, use feta)

For the dressing:

  • 2 ½ tbsp mayonnaise
  • 1 tbsp lime juice
  • 1 tbsp Cilantro Sasya
  • 1 clove garlic, minced
  • Salt and pepper, as needed
  1. Heat oil over medium high heat. Add corn and cook for about 8 minutes or until slightly charred.
  2. Mix together all of the dressing ingredients in a small bowl.
  3. In a larger bowl, mix together the corn with all of the other salad ingredients.
  4. Add the dressing to the salad. Serve warm or cold.
mexican-street-corn-salad
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